Tuscan Style Soup (Valerie Bertinelli's)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 81.7
- Total Fat: 4.2 g
- Cholesterol: 16.6 mg
- Sodium: 593.4 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.6 g
- Protein: 6.4 g
View full nutritional breakdown of Tuscan Style Soup (Valerie Bertinelli's) calories by ingredient
Introduction
63 calories, 2 grams of fat and 300 mil of sodium 63 calories, 2 grams of fat and 300 mil of sodiumNumber of Servings: 4
Ingredients
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1 1/4 cp eggplant, peeled and cubed
1 cp water
a can whole tomatoes, no salt added, undrained and chopped
1 can sliced mushroom, drained or 1 cp fresh
1 clove garlic
1 small summer (yellow)squash, chopped
1/2 tsp Italia seasoning
1/4 tsp salt
1/8 tsp pepper
12 oz can chicken broth
8 Tbsp PecrianoRomano cheese, freshly grated
Directions
Combine first 10 ingredients in large pan. Bring to boil; cover, reduce eat, and simmer 25 minutes of until vegetable are tender.
To serve, lade soup into bowls, sprinkle 2 tbsp of Pecorino Romao Cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user JIMTERRIBAK.
To serve, lade soup into bowls, sprinkle 2 tbsp of Pecorino Romao Cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user JIMTERRIBAK.
Member Ratings For This Recipe
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THEHONESTME
I love this soup! I eat it every weekday for lunch. I replaced the eggplant with zucchini and eliminated the garlic (I have to wait on customers) It makes enough that I divide it into 8 containers and put 2 oz of cooked ground turkey into each. Adds a little protein and yumminess! No cheese for me. - 11/30/10
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KATHYS_BIZ
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MCKENTON
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CAHCCG
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TVQUEEN6833